Collard greens are tenderly cooked with tomatoes and onion in this flavorful sukuma wiki or African greens recipe. This dish is healthy, economical, and very easy to prepare.
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I am happy to share with you my family's delicious vegetarian Sukuma Wiki recipe, just like my mother and my grandmother before her; used to make it. While we are at Kenyan cooking, I definitely recommend that you start with this collection of 20-plus Kenyan food recipes that you certainly have to try!
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The name sukuma wiki is a Swahili word that literally means to ''push the week'' or ''stretch the week'' in English. The name draws back its roots to the affordability of the dish. Back in the day, the common folk in Kenya could afford to stretch the little pennies earned throughout the week and feed their families with this affordable vegetable.
It is a common and popular staple dish in East African countries such as Kenya, Tanzania, Uganda, and Congo, that is normally served with ugali (a type of firm dough made from mixing maize flour and hot water).
ingredients
This traditional East African recipe uses just 4 simple ingredients. This is a basic vegan and vegetarian method (see the recipe variations segment below for other ways to make this dish).
- Sukuma Wiki (collard greens) leaves - make sure to clean the leaves properly.
- Other vegetables - use any sort of fleshy, medium-sized ripe red tomatoes and one onion.
- Cooking oil - use any type of vegetable cooking oil with a high smoking point.
- Salt to taste.
how to make Sukuma Wiki
This is a summary, you will find the full details in the recipe card provided below. A recipe video has also been provided in the recipe card, for those who prefer a more visual step-by-step breakdown.
- Prepare the vegetables: wash the sukuma wiki leaves and tomatoes. Peel and slice the onion, tomatoes, and sukuma wiki.
- Fry the onion and tomatoes: heat oil in a pan. Fry the onion until golden brown, then stir in the tomatoes and allow them to cook until softened.
- Once the tomatoes are cooked through, add the sukuma wiki leaves and some salt. Cover and allow to cook until done.
- Season: add more salt (or some pepper if preferred). Note, however, that adding pepper is not an authentic way of making this dish, but do not let that stop you from being creative in the kitchen.
- Serve sukumawiki with kachumbari, ugali, nyama choma, pili pili sauce, or some Kenyan beef stew. For a low-carb alternative, serve it with low-carb fufu, cauliflower rice, or cauliflower mashed potatoes.
useful tips
- Make sure to properly clean your leaves- collard greens are notorious for hiding dirt so make sure to properly clean the leaves. I like to soak them in a basin of water, then rub the leaves against each other to get rid of dirt.
- Do not overcook - cooking for just a few minutes works best. Normally, 5-7 minutes is a sweet spot, plus you get the most benefits when you cook it this way. The time will however depend on how tough your leaves are. You may need to cook tougher and older leaves longer, to enable them to thoroughly soften up.
- Do not add water - your dish will end up soupy and not taste good.
- Having problems with tough sukumawiki leaves? Add some spinach leaves. This will make it less tough. Spinach also works well to reduce the bitter taste in kale and collards.
- Seasoning - you can also use your favorite seasonings such as stock cubes, black pepper, or curry powder. Feel free to experiment.
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📖 Recipe
Authentic Kenyan Sukuma Wiki Recipe
Equipment
Ingredients
- 1 bunch sukuma wiki (collard greens) leaves (about 11/2 pounds or 700 grams)
- 2 medium-sized red tomatoes
- ½ small onion (white or red)
- ¼ cup olive oil (or preferred cooking oil)
- salt to taste (you can also add some pepper but this is absolutely optional)
Instructions
- Wash the collard greens then use a knife to chop off the stems. You can also use your hands to separate the leaves from the stems. Discard the stems (you only require the leaves). Grab a bunch of leaves with your hand, roll them up together then hold them firmly on top of a chopping board. Use a knife to chop or slice into ribbons. The cutting size will depend on your preference.
- Wash the tomatoes, peel and slice the onion and chop the tomatoes.
- Next, heat your cooking pot on the stovetop set it to heat under medium heat. Next, add in the olive oil and allow it to heat for about 1-2 minutes.
- Fry the onion until golden brown. Next, add the tomatoes and allow them to cook. The tomatoes should be totally soft. You can add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and some salt. Cover and allow it to reduce for about one minute then stir. Cover again and allow to cook for a further 5 minutes. You can cook it longer, if you do not like your vegetables crunchy.
- Season with more salt or some pepper (if preffered).
- Remove from the heat and serve with ugali. For a low carb or paleo option, serve sukuma wiki with low carb fufu.
SUKUMA WIKI AND SPINACH RECIPE
- Wash the vegetables. Peel and slice the onion and chop the tomatoes. Next, heat your cooking pot on the stovetop and allow it to heat, under medium heat. Add the olive oil and heat for approximately 1-2 minutes.
- Fry the onion until golden brown and stir in the tomatoes then allow them to cook. The tomatoes should be totally soft. Add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and the salt. Cover and allow the to reduce for about one minute then stir. Cover again and allow to cook for a further 5 minutes. Cook it longer, if you do not prefer your vegetables crunchy.
- Uncover the pot and add the spinach leaves. Stir and allow to cook for 1-2 minutes (cook longer if you prefer, but not longer than 5 minutes).
- Season with more salt if required then serve.
Video
Notes
- Do not overcook - braising the sukuma wiki (collard green leaves) for just a few minutes works best. Normally, 5-7 minutes is a sweet spot. The time will, however, depend on how tough your leaves are. You may need to cook tougher and older leaves longer, to enable them to thoroughly soften up.
- Do not add water - your dish will end up soupy and not taste good.
- Have problems with tough leaves? Add some spinach leaves. This will make it less tough. Spinach also works well to reduce the bitter taste of kale.
- Seasoning - you can also use your favorite seasonings such as stock cubes, black pepper, or curry powder. Feel free to experiment.
- Recipe variations - add carrots, or some spinach, or even cook your sukuma wiki with meat, if preferred.
- Storage - the good news, is that sukuma wiki can perfectly be made ahead and stored in the fridge and freezer. Whole and uncut leaves will keep in the fridge for up to 3 days. Store your sliced African greens in an airtight container in the fridge for up to 2-3 days. Freeze in suitable airtight containers for up to 6 months. Pro tip: Always slice or cut your leaves first before freezing. That way, the collard greens will still retain their taste and texture upon thawing and cooking.
Jazz
This was the perfect side dish! I added extra carrots because we all love them and it was a hit.
Tamara
This was the perfect recipe to adapt to my keto diet. Super flavorful, and I'm thankful for your backstory on the dish.
Mila
This dish is delicious, but also so flexible. I really enjoyed it for my first time making it.
Chenée Lewis
This was so easy to make and delicious! A quick keto side dish that's perfect for weeknight meals!
Robin
I'm looking forward to trying a new way to prepare collard greens. Thanks!
Marta
I love that I have another way to enjoy collard greens. These had just the right amount of flavor.
Eric & Shanna Jones
This tasted great! And the health benefits are a huge plus so thanks for sharing that. We served this with fish and will make it again.
Britney
I love how tasty this recipe is and so simple to make! I’ve never made collard greens in this way and I’m so happy that I gave this a try! I will definitely be making this again!
AdriRuff
I eat keto most of the time and I absolutely love collard greens. This was a very new way (for me) of incorporated them into my diet. Delicious!